From Kellogg's

Made with pineapple-orange juice concentrate, curry powder and coconut, the crunchy coating on this baked chicken conjures up images of the tropics.

Chicken Hawaiian

From Better Homes and Gardens

This oven-roasted buttermilk marinated chicken recipe, coated in chile-cornmeal crust, rivals old-fashioned pan-fried chicken. The chicken pieces need 4 hours to marinate before breading and baking.

Oven-Roasted Chicken with Spicy Cornmeal Crust

From Midwest Living

Chicken tenders are marinated in Italian dressing, then coated in bread crumbs and grilled. They're served with a side dish of sauteed mushrooms, garlic, and prosciutto.

Chicken Spiedini

From EatingWell

Great news - crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken - that is good news.

Oven-Fried Chicken

From EatingWell

The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Turkish Chicken Thighs

From EatingWell

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold--no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.

Maple-Mustard Baked Chicken

From Fine Cooking Magazine

Yogurt-Marinated Butterflied Chicken

From Better Homes and Gardens

The banana leaves used in this Mexican main-dish recipe impart a unique aroma and flavor. It's worth the extra effort to find them at your local Hispanic market.

Chicken Baked in Banana Leaves

From Better Homes and Gardens

Ordinary chicken takes on the exotic taste of India in this easy-to-do dish.

Tandoori-Style Chicken